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How to make the famous, viral NYC’s Milk Bar Pumpkin Caramel Pie. This pie starts with a homemade pie crust, filled with a spiced pumpkin white chocolate ganache, salted caramel, fresh sweetened whipped cream, and a homemade streusel topping. You will love this Pumpkin Caramel Pie Recipe!
Thanksgiving has always been one of my favorite holidays. I come from a large family and everyone travels home to celebrate Thanksgiving together. Our family is known for our pie table where we literally fill a large table with homemade pies. Every year we try to take it up a notch and introduce some specialty pies.
I love a good challenge so I am always coming with some unique pies. Some of my favorites have been my Award-Winning Pumpkin Pie, Creme Brulee Pie, Nutella Pie, Cannoli Pie, Raspberry Cream Pie, or my Chocolate Peanut Butter Pie.
And now I am introducing the famous Milk Bar Pumpkin Bar made with a salted caramel, creamy pumpkin white chocolate ganache filling, fresh whipped cream, and a streusel topping. It is layer upon layer of goodness!
Have you ever heard of it? Milk Bar is famous in New York City and their pumpkin caramel pie has gone viral and was so popular last year. It is a labor of love and this is not an easy recipe (wait until you see the recipe card) but I am going to share some shortcuts to make it a tad easier. Make sure to read the notes in the blog post and recipe card for tips and tricks for making it easier. I also share my final analysis above the recipe card.
Why you will love the famous Milk Bar Pumpkin Pie:
This is not your one note pumpkin pie. It is salty (thank you salted caramel!), it is sweet (thank you pumpkin white chocolate ganache!), it is crunchy (thank you streusel topping!) and it is rich and decadent (thank you fresh whipped cream!). This Thanksgiving pumpkin pie recipe truly has it all!
You are going to love the creamy pumpkin filling. The key is roasting the pumpkin puree to remove any excess water to make the pumpkin taste that much better and make a creamier filling. The melted white chocolate adds creamy richness to the pumpkin ganache filling.
Everyone will be blown away and impressed with this Milk Bar Pumpkin Caramel Pie. It not only tastes mind blowing delicious but it is beautiful as well with the layers of pie crust, salted caramel, pumpkin ganache, fresh whipped cream, and streusel.
Hilly’s Pumpkin Caramel Pie Ingredients:
See the recipe card below for all of the details with the amounts and instructions. Here you will find some tips on what types of ingredients to use.
PUMPKIN GANACHE:
- Pumpkin Puree (not pumpkin pie filling or mix): I suggest Libby’s pumpkin puree but store brand is good too.
- Heavy Cream
- Corn Syrup
- Unsalted Butter
- White Chocolate: It is important to choose real white chocolate and not the fake white chocolate. Avoid those labeled as “white morsels” or “white pieces.” Read the label and look for ingredients sugar and cocoa butter for the best results. I like to use Ghirardelli or Guittard white chocolate.
- Pumpkin Pie Spice
- Salt
CHEWY CARAMEL:
- Sugar
- Heavy Cream
- Unsalted Butter
- Water
- Corn Syrup
- Salt
- Vanilla Extract
PIE CRUST RECIPE:
- Flour
- Unsalted Butter
- Ground Cornmeal
- Sugar
- Salt
- Ice Cold Water
- Apple Cider Vinegar
STREUSEL RECIPE:
- Flour
- Brown Sugar
- Rolled Oats
- Unsalted Butter
- Cinnamon
- Cardamom
- Salt
How to make the Milk Bar Pumpkin Pie:
There are several components to Hilly’s Pumpkin Caramel Pie and each can be made ahead of time. You have the pumpkin ganache, salted caramel, pie crust, sweet whipped cream, and streusel topping.
See below for the recipe card with the exact ingredients and instructions.
How to make Pumpkin Ganache:
- Roast Pumpkin: Spread 2 cans of pumpkin puree on a parchment-lined baking sheet. Roast at 325°F for 20-30 minutes, until the puree darkens by two shades and reduces to about 2 cups (500g). Cool.
- Make Ganache: Place white chocolate in a large, heat-safe bowl. In a pot, bring cream, corn syrup, and butter to a boil. Pour over white chocolate and let sit 1 minute.
- Combine: Add roasted pumpkin, spices, and salt to the white chocolate. Use an immersion blender or regular blender to blend until smooth.
- Store: Ganache can be made 1-2 days ahead and refrigerated. Reheat in 20-second intervals in the microwave to achieve a pourable consistency.
Make Ganache: Place white chocolate in a large, heat-safe bowl. In a pot, bring cream, corn syrup, and butter to a boil. Pour over white chocolate and let sit 1 minute.
Combine: Add roasted pumpkin, spices, and salt to the white chocolate. Use an immersion blender or regular blender to blend until smooth.
Store: Ganache can be made 1-2 days ahead and refrigerated. Reheat in 20-second intervals in the microwave to achieve a pourable consistency.
Salted Chewy Caramel:
- Prep: Measure heavy cream and cut butter into tablespoons, keeping them cold. Place salt and vanilla nearby.
- Cook Sugar Mixture: In a medium saucepan, combine water, sugar, and corn syrup. Stir to dissolve, then cook over medium heat until golden (8-10 minutes), swirling the pan occasionally to prevent crystallization.
- Add Butter and Cream: Once golden brown, remove from heat and add butter, one tablespoon at a time, whisking until incorporated. Slowly whisk in cream, then add vanilla and salt.
- Cool: Pour into a heat-safe container and let cool to room temperature before refrigerating. Reheat in 20-second intervals in the microwave before filling the pie.
How to make the Pie Crust:
- Make Dough: Mix dry ingredients in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs with some pea-sized pieces. Add vinegar and ice water, 1 tbsp at a time, until dough holds together but is still a bit crumbly.
- Shape and Chill: Form dough into a disc, wrap, and refrigerate at least 30 minutes. When ready, roll out on a floured surface, fold like a letter, rotate, and repeat until cohesive. Roll out into a circle 2 inches larger than your pie tin.
- Blind Bake: Fit dough into the pie tin, fold excess dough under, and crimp edges. Chill in the fridge. Preheat oven to 350°F. Line crust with foil and weights, then bake for 30-35 minutes. Remove weights, prick the crust, and bake 15-20 minutes until golden brown. Cool at least 1 hour before filling.
Streusel Topping:
- Combine: Mix ingredients in a medium bowl until a crumbly texture forms.
- Bake: Spread on a parchment-lined baking sheet and bake at 325°F for 15 minutes, stirring every 5 minutes until golden brown.
- Store: Streusel can be made up to 1 week ahead and stored at room temperature in an airtight container.
To Assemble Hilly’s Pumpkin Caramel Pie:
Pour room temperature caramel into the base of the pre-baked pie shell so the base is fully covered and level. Place the filled shell into the fridge to firm up for 20 – 25 minutes.
Pour pumpkin ganache over caramel and quickly spread using offset spatula or spoon to make sure all caramel is covered with ganache.
Place pie in the refrigerator ASAP, covered, overnight (8 hours minimum). Ganache should feel firm to the touch, should not stick to your fingers, and feel solid all the way through.
Serve pie cold, directly out of the fridge. Top with fresh whipped cream and streusel to serve.
What Substitutions can I make?
There are some ways that you can make this Milk Bar Pumpkin Bar easier. Here’s what I would suggest:
- Use store-bought caramel. If you don’t want to make the homemade caramel sauce, I would suggest buying jarred caramel. I like to use Trader Joe’s caramel or Mrs. Richardson’s caramel sauce. If you want a thicker caramel, you can use canned dulce de leche.
- Use a store-bought pie crust. I like to make my homemade pie crust recipe or use the Milk Bar pie crust recipe but if you are in a pinch, you can use a store-bought pie crust. Try to find a deep dish pie crust since this has a lot of filling.
Pumpkin Caramel Pie Frequently Asked Questions (FAQ’s):
Some of these answers to frequently asked questions are straight from Milk Bar to help you have success making this pumpkin caramel pie.
Should I use regular or quick oats?
Regular rolled oats are recommended. Avoid using instant or steel-cut oats, as they have different textures that may not work as well in this recipe.
This is my first time making caramel. What should I know?
This recipe uses a “wet” caramel method, meaning water is added at the beginning of the process. This approach makes the caramel more forgiving and slows down the cooking, allowing you to achieve the perfect color.
The caramel will appear clear for some time, then suddenly start to turn golden. At this stage, you must watch closely to avoid burning it. This transition may take 8-10 minutes or more, so ensure all ingredients are pre-measured and within reach to avoid distractions.
Aim for a deep, rich color in the caramel for the best flavor. If you want to substitute with store-bought caramel, you need to use thick caramel and not the thin caramel sauce for sundaes. I use the Trader Joe’s Fleur de Sel caramel sauce. You may want to sprinkle in a little bit of salt into your store-bought caramel to make it a salted caramel.
Can I make pumpkin puree at home?
Yes, it is possible to make homemade pumpkin puree. However, it tends to be more watery and less smooth than canned options. In terms of texture and consistency, Libby’s canned pumpkin is often the preferred choice.
Do I have to roast the pumpkin puree?
Yes, roasting the pumpkin puree removes excess water, resulting in a pie that is richer, more pumpkin-flavored, and with a better texture. Skipping this step could lead to excess moisture, making it difficult for the ganache to set.
How far in advance can this pie be made?
One of the great features of this pie is that most components can be prepared ahead of time:
- Ganache: Make 2-3 days ahead and store in the refrigerator.
- Streusel: Prepare up to a week in advance and store at room temperature.
- Caramel: Make 3-4 days in advance and store in the refrigerator.
- Pie Dough: Prepare up to a month in advance and freeze.
For Thanksgiving, consider preparing the components, excluding the crust, by Monday or Tuesday. Bake the crust on Wednesday morning, assemble the pie with caramel and ganache, then refrigerate overnight. Add whipped cream just before serving.
What if I don’t like white chocolate…will I still enjoy this pie?
Even if you dislike white chocolate, this pie is unlikely to taste of it distinctly. The white chocolate serves primarily to add creaminess and structure. If using white chocolate, choose a high-quality product — avoid those labeled as “white morsels” or “white pieces,” which are often not real chocolate. Look for “chocolate” on the label and ensure the first ingredients are sugar and cocoa butter for the best results. I suggest using Ghirardelli or Guittard white chocolate.
Why didn’t my filling set properly?
This pie requires overnight refrigeration to ensure proper setting. Additional factors affecting the set may include:
- Inadequate roasting of the pumpkin, which can lead to excess water.
- Using too much corn syrup.
- Using imitation white chocolate: while some brands of imitation chocolate set well, results can vary.
Note that the caramel filling is intentionally gooey and slightly chewy, so a bit of runniness is expected.
Can I use a store-bought crust?
Yes, store-bought crusts are acceptable. However, as this is a deep-dish pie, store-bought crusts may not have the necessary depth. If using a shallower crust, consider halving the ganache recipe to avoid overfilling.
Store-bought whipped cream vs. homemade?
Homemade whipped cream is recommended for this pie as it balances the sweetness with added creaminess. Store-bought whipped cream tends to be much sweeter, which may make the pie overly sweet for some palates. The homemade version provides a fresher, more balanced flavor.
Why is there streusel on this pie?
The streusel adds a delightful texture contrast to the otherwise creamy, gooey filling of the pie. However, if you’re pressed for time, the streusel can be omitted without significantly altering the overall flavor.
FINAL ANALYSIS:
I want to share my final thoughts on what I thought about this famous pumpkin pie recipe, and what changes I would suggest possibly implementing to make it easier.
- You can skip making the homemade caramel. Milk Bar does use a very salted caramel to balance the sweetness so I would suggest sprinkling the caramel layer with a touch of salt. Another option is to make only a half batch of caramel or just barely cover the bottom of the pie crust with the caramel.
- Since most white chocolate chips come in 12-ounce bags, you could lessen the amount of white chocolate and use only 12 ounces instead of 16 ounces. This will definitely make it less sweet.
- I used pumpkin pie spice instead of using so many spices to make it easier.
Popular Pumpkin Recipes:
This recipe is thanks to the Milk Bar and is very comprehensive.
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Milk Bar Hilly’s Pumpkin Caramel Pie Recipe
Ingredients
PUMPKIN GANACHE:
- (2) 15-ounce cans Pumpkin Puree (NOT pumpkin pie filling or mix)
- 1 1/4 cups Heavy Cream
- 1/3 cup Corn Syrup (scant)
- 5 Tablespoons Unsalted Butter
- 12 to 16 ounces White Chocolate (2 to 2 1/2 cups high-quality white chocolate, see notes)
- 3 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Salt
CHEWY SALTED CARAMEL:
- 1 cup White Sugar
- 1/3 cup Heavy Cream
- 6 Tablespoons Unsalted Butter
- 1/4 cup Water
- 2 Tablespoons Corn Syrup
- 1 teaspoon Salt (up to 2 teaspoons of salt to taste)
- 2 teaspoons Vanilla Extract
PIE CRUST: (may use my pie crust recipe linked in the notes section)
- 1 1/2 cups Flour
- 12 Tablespoons Unsalted Butter
- 1/2 cup Fine Ground Cornmeal
- 1 Tablespoon White Sugar (heaping)
- 1/2 teaspoon Salt
- 1/4 to 1/3 cup Ice Cold Water
- 1 Tablespoon Apple Cider Vinegar
STREUSEL TOPPING:
- 1/2 cup Flour
- 1/3 cup Light Brown Sugar
- 1/3 cup Rolled Oats
- 6 Tablespoons Unsalted Butter
- 1 teaspoon Cinnamon
- 1/2 teaspoon Cardamom
- pinch of salt
FRESH WHIPPED CREAM:
- 2 cups Heavy Cream
- 3 Tablespoons Powdered Sugar
Instructions
PUMPKIN GANACHE:
- Spread both cans of pumpkin on a parchment lined baking sheet and roast at 325 for about 20 – 30 minutes. Color should darken by two shades and be well reduced. The puree should reduce to about 2 cups or 500g — if your puree is not at this amount, keep roasting! Let cool before use.
- Add white chocolate to a large heat safe bowl, set aside. Add cream, corn syrup, and butter to a small pot, and bring to boil. Once boiling, pour hot cream mixture over white chocolate, making sure all the chocolate is covered. Let sit for 1 minute.
- Add roasted pumpkin, spices, and salt to the white chocolate mixture, stir.Using an immersion blender or place all ingredients in a blender, blend all ingredients until completely smooth and silky.
- Ganache can be made 1 – 2 days ahead, stored in the fridge. Reheat 20 seconds at a time in the microwave to achieve pourable consistency before filling your pie.
SALTED CARAMEL:
- Measure out the heavy cream and butter (cut into tablespoons). It is best to keep these cold before use. Measure the salt and vanilla into small vessels and keep close by. Keep a whisk nearby.
- Add the following to a medium saucepan: water, white sugar, and corn syrup. Mix well with heat proof spatula so all the sugar is hydrated, then set over medium heat.You can stir this mixture until the sugar dissolves. Once it turns clear and is bubbling all over, only swirl the pan (this will help prevent crystallization of the sugar.) You can also begin brushing down the sides of the pan with a wet pastry brush to prevent crystallization along the edges, if you wish.
- Once the mixture begins to take on a golden color, make sure to gently swirl the pan often, so the sugar does not caramelize all in one place. At this point, bring your butter and cream out of the fridge and keep nearby.Watch the caramel closely, keep cooking to bring it to a rich golden brown color. Be careful not to burn the caramel. It is better to pull it from the heat early then to pull it too late and risk burning it. Turn off the heat, and remove the pan from the heat.
- Carefully add the butter one tablespoon at a time, whisking well in between each Tbsp until fully incorporated — be careful as this will foam up and produce a lot of steam.Slowly stream in your cream, whisking well and quickly. Add the vanilla, whisk. Add the salt, whisk.Pour into a heat safe container and allow to come to room temperature, then place in the refrigerator to fully cool.
- Caramel can be made 1-2 days ahead, stored in the fridge. Reheat in 20 second increments in the microwave to achieve pourable consistency to fill the pie.
PIE CRUST:
- Measure out all dry ingredients into your largest bowl. Mix together until well incorporated.Cut cold butter into tablespoons and add to your bowl. Toss with hands until all the butter is coated in flour mixture.Smash, squeeze, and break cold butter chunks with your fingers until some of the mixture resembles a coarse meal but there are still plenty of pieces of butter about the size of blueberries in the mix. If butter has gone soft and melty, place the entire bowl into the fridge for 15 minutes to firm up, otherwise, proceed.
- Mix vinegar and ice water together, then add to the flour mixture one tablespoon at a time, tossing with hands in between additions. The amount of water you will need varies — so add water until the mixture holds together when pressed into a ball, but is still a little crumbly, and isn’t sticky to the touch.
- Form into a disc, wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Once firmed up, proceed. If your dough is too hard to roll out, allow it to sit at room temp for 5 – 10 minutes.
- Dust the surface, rolling pin, and both sides of the pie crust lightly with flour. Roll out the dough into a long rectangle-ish shape — short side facing you. The sides of the dough may have cracked a little, and the dough might be a little crumbly, that is totally fine at this stage.Fold the dough like a letter: fold the far side down towards you, then the side closest to you on top of that folded down side. Press it all back together, rotate the dough 90 degrees, then repeat the roll and fold, making sure to dust the surface and rolling pin with more flour as needed.Once folded and dough has become cohesive and not shaggy, roll out dough into a circle that is at least two inches wider than the base of your pie tin. Carefully transfer your rolled out dough to your tin, draping, rather than stretching it into place. Fold excess dough underneath itself to create a lip, and crimp as desired.
- Return to the fridge to firm up. Preheat the oven to 350 degrees. To blind bake the pie crust: place the tin on a baking sheet and line the inside of the pie with foil or parchment. Fill with your chosen weights. I like to tent the edges of my crust with foil to prevent burning.Place in the oven and allow to bake for about 30-35 minutes, checking occasionally to ensure the edges of your crust have not taken on too much color (tent with foil if needed.)When the edges of your pie are lightly browned, remove weights from inside of the pie to properly cook the center — prick the bottom of the pie crust with a fork to prevent ballooning.Continue to cook for an additional 15 – 20 minutes, until your pie is golden brown in color.
- Cool for at least 1 hour before filling. Pie crust can be made several days ahead of time, pre-baked, and stored in the fridge. Or, store unbaked pie crust in the freezer for up to a month.
STREUSEL:
- Add all ingredients to a medium bowl. Mash and mix with hands until a loose crumb forms, and there are no dry spots or chunks of butter.
- Spread on a parchment lined sheet pan. Bake at 325 for 15 minutes, agitating every five minutes or so until golden brown.Streusel can be made up to a week ahead, stored at room temp in an airtight container.
FRESH WHIPPED CREAM:
- When ready to serve the pie, in a mixing bowl, whip heavy cream and powdered sugar until soft peaks form.
ASSEMBLING:
- Pour room temperature caramel into the base of the pre-baked pie crust so the base is fully covered and level. Place the filled shell into the fridge to firm up for 20 – 25 minutes.Pour pumpkin ganache over caramel and quickly spread using offset spatula or spoon to make sure all caramel is covered with ganache.
- Place pie in the refrigerator as soon as possible, covered, and overnight (8 hours minimum). Ganache should feel firm to the touch, should not stick to your fingers, and feel solid all the way through.
- Serve pie cold, directly out of the fridge. Top with fresh whipped cream and streusel to serve.
- Store in the refrigerator.
Notes
-
- Use store-bought caramel. If you don’t want to make the homemade caramel sauce, I would suggest buying jarred caramel. I like to use Trader Joe’s caramel or Mrs. Richardson’s caramel sauce. If you want a thicker caramel, you can use canned dulce de leche.
- Use a store-bought pie crust. I like to make my homemade pie crust recipe or use the Milk Bar pie crust recipe but if you are in a pinch, you can use a store-bought pie crust. Try to find a deep dish pie crust since this has a lot of filling. You can even use my homemade pie crust recipe.
- May REDUCE sweetness by reducing the amount of white chocolate from 16 ounces to 12 ounces (2 1/2 cups to 2 cups of white chocolate). Just make sure to roast the pumpkin puree long enough to remove a lot of the moisture so the pie will set up well.
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a lot of work; it tasted delicious, however. I agree with other comments that the crust seemed grainy. Is there a way to get nutrition information, such as calories, fiber, sugar and carb contents, etc?
The filling was incredibly flavorful; I might skip the struesel, or make a fraction of the amount.
Hi Liz! Thank you so much for making it! When I made the pie again, I ended up using my own all butter pie crust and I liked it better than the original Milk Bar pie crust. I will add the nutritional information to the recipe. I hope that helps!
I added 1 1/4 teaspoon of salt to the caramel and found it was too much. Next time I’d add 1/2 a teaspoon and adjust from there.
All other components came together wonderfully.
This milk bar pumpkin pie turned out beyond delicious! I made a few changes by caramelizing the white chocolate to make it blonde, using pure maple syrup instead of Karo, & adding pecan pieces to the streusel. It was a lengthy process, but well worth it!!!
didn’t have time to make the whipped cream or streusel but it came out wonderful nonetheless, people were raving.
For people using regular-sized pie tins like me, note that this will change the amount you need of each different component because you don’t have as much volume in the pie, but if anything, you will just have extra of each component for more 🙂 I was making 2 normal-sized pies, so I made:
– 2x crust recipe
– 1.5x filling recipe
– 1.5x caramel (could have probably doubled this for a thicker layer but I ran out of sugar)
Even after this I still had enough leftover filling for a third pie, which I made using store-bought crust and caramel since I got lazy.
All were delicious!
Hello! I was looking at Hilly’s original recipe at the Milk bar website and noticed the caramel contains 2 tsp of salt while yours says 1 tsp. Did you reduce it to 1 tsp for a reason? I already made the caramel using 1 tsp. Should I add the second tsp now?
Hi Angela! It all depends on preference. I read some feedback that the caramel can lean too salty. I am one who likes a salty sweet combination. You can always add more but you can’t take away. 🙂 I would suggest adding 1 teaspoon, tasting it, and then adding 1/2 teaspoon at a time, and seeing if you would like it to be 2 teaspoons. I hope that helps!
Hi there! I’m made the caramel last night and let it sit in the fridge overnight before assembling the pie! My question is, my caramel is HARD. I know I have to warm it up to spread it on the crust, but I’m worried once it’s set again it will be too hard to eat! Any suggestions/has this happened? Or will it be less hard once it’s in a thin layer? Thank you!!
Hi Megan! Caramel can be so finnicky sometimes. When homemade caramel becomes too hard after refrigerating it, it is typically because the caramel was cooked to a higher temperature than necessary, which can create a firmer consistency. If caramel reaches a temperature higher than its intended stage (ex: soft-ball stage for soft caramels vs. hard-crack stage for toffee), it solidifies more upon cooling. Here’s what I woudld suggest…place the caramel in a saucepan over low heat. Gradually stir in heavy cream or milk, to rehydrate it. Start with 1–2 tablespoons and adjust until you reach the desired consistency. You want to be careful of overcooking it but adding some heat and liquid to it may resurrect the caramel. Let me know if I can be of any more help. Happy Thanksgiving!